Pork chops with rosemary/mustard/cream sauce

This is one of my best inventions. If possible, use local pork from the farmer’s market. As part of the low-fat frenzy, commercial pork producers have bred low-fat hogs and the meat is not as tender or flavorful. If you want low-fat, eat celery, not pork chops!

This goes very well with marbled mashed potatoes.

Four 1-1/2 inch thick loin pork chops
6 TB kosher salt or 4 TB table salt (Why? See note)
3 TB dark brown sugar
3 TB chopped fresh rosemary
Salt and black pepper
1/2 c dry vermouth
1/2 c heavy cream
1/2 stick unsalted butter
2 tsp Dijon mustard

Heat oven to 400f.

Dissolve the salt and brown sugar in 1 quart of water and soak the chops in this mixture, in the fridge, for 1 to 2 hours. Drain, rinse, and pat dry with paper towels. Sprinkle with S&P and rub rosemary on both sides. Set aside. Discard the brine.

Heat 1 TB vegetable oil over medium medium-high heat in a heavy ovenproof skillet that is large enough to hold the chops in one layer. When the oil is hot enough add the chops and cook without moving until nicely browned, 2-3 minutes. Turn the chops and place the skillet in the oven for about 10 minutes until just cooked thru. If in doubt make a slit with a small knife – you want a bare hint of pink in the thickest part of the meat. Remove chops to a warmed platter and cover while making the sauce.

Put the skillet over medium heat and add the butter and, when it’s melted, the mustard. When bubbling add the vermouth and cook, stirring, until the vermouth is mostly evaporated. Add the cream and cook until slightly thickened. Add S&P to taste if needed. Put the chops on individual serving plates, pour the sauce over, and serve.

Note: Why do I specify different measures for kosher and table salt? Kosher salt has larger grains than table salt, so it does not pack as tightly. A cup of kosher salt weighs less than a cup of table salt. To get the same amount of salt—the same weight—you must use a larger volume of kosher salt. While all kosher salts are not the same, I have found a 50% increase to be close in all cases I have tried.

Explore posts in the same categories: Pork

Leave a Reply

Fill in your details below or click an icon to log in:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out /  Change )

Google photo

You are commenting using your Google account. Log Out /  Change )

Twitter picture

You are commenting using your Twitter account. Log Out /  Change )

Facebook photo

You are commenting using your Facebook account. Log Out /  Change )

Connecting to %s


%d bloggers like this: